Beetroot, Apple, Roquefort and Walnut Salad recipe
information
A very attractive salad to serve with cold meats and baked jacket potatoes on a chilly day.
ingredients
450 g (1 lb) beetroot boiled, peeled and shredded
75 ml (5 tbsp) Vinaigrette
2 crisp green apples, quartered, cored and thinly sliced
1/2 crisp lettuce, rinsed
75 g (3 oz) Roquefort cheese
50 g (2 oz) walnut halves
75 ml (5 tbsp) Vinaigrette
2 crisp green apples, quartered, cored and thinly sliced
1/2 crisp lettuce, rinsed
75 g (3 oz) Roquefort cheese
50 g (2 oz) walnut halves
method
Put the beetroot into a bowl and mix with half the vinaigrette.
Toss the apples with the remaining dressing in another bowl.
Tear the lettuce and arrange in a salad bowl, and top with the beetroot, then the apple slices. Crumble the cheese over the whole salad and decorate with walnut halves.
Toss the apples with the remaining dressing in another bowl.
Tear the lettuce and arrange in a salad bowl, and top with the beetroot, then the apple slices. Crumble the cheese over the whole salad and decorate with walnut halves.
serving amount
serves 4
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